vegan bacon, toasted pepitas, olive oil (all optional, for finishing)
Heat the oil in a heavy-bottomed soup pot or Dutch oven over medium high heat. Add the onions. Sauté for 5-7 minutes, or until the onions are clear and soft. Add the garlic. Sauté for another 2 minutes.
Add the broccoli, potatoes, broth, salt, black pepper, the bay leaf, paprika, and 1 cup water. Bring the mixture to a boil. Reduce to a simmer and cover. Simmer for 15 minutes, or until the potatoes are fork tender. Remove the bay leaf, if using. Use an immersion blender to puree the soup. Stir in the lemon juice, nutritional yeast, and quinoa. If you like, stir in a few tablespoons of cashew cream.
Divide the soup into bowls. Add any toppings you like, and serve.